Glazed Rosemary Pork

• 1/4 cup reduced-sodium chicken broth
• 3 tablespoons honey
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 tablespoon Dijon mustard
• 1 teaspoon balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 pork tenderloins (1 pound each)
• 2 tablespoons olive oil, divided
• 4 garlic cloves, minced

1. Whisk together first seven ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness.
2. In a
3. , heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145u0b0, 3-4 minutes per side. Remove from pan.
4. In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through.

chicken broth, honey, fresh rosemary, mustard, balsamic vinegar, salt, pepper, pork, olive oil, garlic

Taken from www.tasteofhome.com/recipes/glazed-rosemary-pork/ (may not work)